Giggling Squid
Menu with Prices in the UK

Tender baby squid lightly dusted in seasoned flour, flash-fried with spring onion, red chilli, and sweet chilli dipping sauce.

Crispy fried rolls packed with aromatic shredded duck, spring onions, and vermicelli noodles with sweet plum dip.

Steamed wonton pastry pouches stuffed with minced pork, king prawn, water chestnuts, and fragrant dark sweet soy sauce.

Grilled marinated chicken breast skewers served with rich peanut satay dip and refreshing cucumber relish.

Crispy pastry pouches filled with spiced minced chicken, crushed prawns, sweetcorn, and sweet chilli glaze.

Hand-rolled crispy parcels of shredded cabbage, carrots, shiitake mushrooms, and glass noodles.

Wok-tossed battered calamari rings with garlic, fresh red chillies, and crushed roasted peanuts.

Crispy chicken wings caramelized in a sweet tamarind, ginger, garlic, and lemongrass honey glaze.

Traditional royal Thai appetizer: fresh betel leaves filled with toasted coconut, lime, ginger, peanuts, and palm syrup.

Warm, crunchy spiced prawn crackers served with homemade sweet roasted chilli jam dip.

Hot and sour aromatic lemongrass broth with succulent king prawns, galangal, oyster mushrooms, and lime juice.

Silky coconut and galangal soup infused with chicken breast slices, kaffir lime leaf, and fresh coriander.

Shredded green papaya, green beans, cherry tomatoes, and peanuts pounded with lime, chilli, and palm sugar dressing.

Golden fritters of sweet potato and sweetcorn scented with red curry paste, served with cucumber sweet chilli relish.

Tender pork spare ribs slow-cooked in a sticky coriander, star anise, and dark soy reduction.

Warm spicy minced mushrooms tossed in toasted sticky rice powder, mint, coriander, shallots, and lime juice.

The quintessential Thai green curry: tender chicken breast simmered in coconut milk, bamboo shoots, courgettes, and sweet Thai basil.

Succulent king prawns cooked in spicy green coconut broth with fine beans, pea aubergines, and aromatic kaffir lime leaf.

Crisp tofu cubes, tenderstem broccoli, courgettes, and bamboo shoots in creamy vegan green coconut sauce.

Slow-braised British beef cooked until tender in thick coconut milk, cinnamon, cardamom, potatoes, and cashew nuts.

Tender chicken breast stewed in aromatic Massaman curry with roasted peanuts, sweet shallots, and baby potatoes.

Whole slow-cooked tender lamb shank falling off the bone, immersed in decadent Massaman curry gravy with roasted shallots.

Roasted duck breast slices simmered in rich red coconut curry with sweet pineapple chunks, cherry tomatoes, and grapes.

Medium spiced red curry made with dried red chillies, coconut cream, tender chicken, bamboo shoots, and basil.

Rich, creamy, thick red coconut curry simmered with chicken breast, crushed peanuts, and finely shredded kaffir lime leaves.

Tender beef slices cooked in concentrated paneang curry paste with coconut cream, sweet basil, and red chilli slivers.

A lavish coastal seafood curry featuring king prawns, calamari, mussels, and fish simmered in turmeric yellow coconut sauce.

A spicy, coconut-free traditional northern curry bursting with wild ginger, holy basil, green peppercorns, and chillies.

Classic rice noodles wok-tossed with egg, sweet tamarind, beansprouts, and chicken, topped with roasted crushed peanuts.

Authentic street-style pad thai noodles stir-fried with juicy king prawns, tofu cubes, spring onions, and fresh lime.

Rice noodles stir-fried with golden tofu, crunchy bean sprouts, spring onion, egg, and tamarind sauce.

Giggling Squid's signature pad thai served with colossal grilled butterfly king prawns and fresh coriander.

Spicy wide flat noodles flash-fried with falling-off-the-bone ribs, green peppercorns, holy basil, and bird's eye chillies.

Traditional street-style minced chicken wok-fried with fiery garlic, Thai holy basil, fine green beans, and bird's eye chilli.

Minced British beef stir-fried over high heat with fragrant holy basil, garlic, sweet peppers, and fiery Thai chillies.

Crispy chicken bites stir-fried with roasted cashews, bell peppers, onions, spring onions, and sweet roasted chilli paste.

Golden tofu cubes, bell peppers, onions, and toasted whole cashew nuts wok-tossed in a rich savoury sweet sauce.

Crispy battered chicken tossed with sweet pineapple, bell peppers, cucumber, and homemade Thai sweet & sour glaze.

Pan-fried seabass fillet served over stir-fried fresh julienne ginger, cloud-ear mushrooms, onions, and spring greens.

Tender strips of marinated beef flash-fried with fresh broccoli florets, garlic, and rich aged oyster sauce.

Crispy chicken breast strips tossed in an indulgent sweet chilli and honey glaze, garnished with toasted sesame seeds.

Crispy sliced roast duck resting on braised morning glory greens, bathed in a rich star anise and orange honey sauce.

Prime grilled sirloin steak sliced and served on a sizzling hot plate with spicy tamarind, toasted rice, and herb dipping relish.

Whole crispy sea bass fillet infused with lime juice, lemongrass, fresh mint, coriander, and sea salt seasoning.

Tender prime beef short rib slow-braised for 8 hours in thick Massaman curry, served with baby potatoes and shallots.

Giant king prawns flash-fried and smothered in sweet and tangy tamarind glaze, topped with crispy fried shallots.

Crisp roast duck breast served over pak choi greens with a glossy spiced plum and cinnamon reduction.

A sharing feast of Salt & Pepper Squid, Duck Spring Rolls, Chicken Satay Skewers, and Pork Dumplings with dips.

Fragrant steamed Thai Hom Mali jasmine rice.

Aromatic jasmine rice gently simmered in creamy coconut milk and pandan leaf, topped with toasted sesame.

Authentic glutinous sweet sticky rice steamed in a traditional woven bamboo basket.

Wok-fried jasmine rice with free-range egg, light soy sauce, and spring onions.

Flaky, buttery grilled Thai-style flatbread perfect for dipping into curry gravies.

Crisp water spinach flash-fried over high heat with garlic, bird's eye chilli, and fermented soybean sauce.

Fresh broccoli, sugar snap peas, and pak choi stir-fried with crushed garlic and light soy sauce.

Soft wok-tossed egg noodles with light soy, crunchy beansprouts, and spring onion.

Golden skin-on potato fries tossed with fragrant Thai herbs, chilli flakes, and kaffir lime salt.

Warm moist sponge cake topped with caramelised mango slices, served with creamy coconut ice cream.

Warm chocolate sponge with an oozing Belgian molten chocolate centre, served with vanilla pod gelato.

Classic Khao Niew Mamuang: warm coconut sticky rice paired with sweet fresh mango slices and salted coconut cream.

Crisp sweet coconut milk pancakes filled with warm sweetcorn and spring onion custard, served with coconut sorbet.

Refreshing floral sorbet crafted from fragrant jasmine tea and cool garden spearmint.

Golden crispy battered sweet banana fritters drizzled with wildflower honey, served with vanilla ice cream.

Brewed Ceylon tea with spices, served iced and layered with sweet condensed milk.

Chilled herbal infusion of fresh lemongrass stalks and fiery ginger root with a touch of honey.

Fragrant lychee juice muddled with garden mint leaves, lime juice, and sparkling soda.

Tropical puree of sweet mango and tangy passionfruit topped with sparkling mineral water.

100% pure hydrating coconut water served chilled.

Crisp, premium full-bodied Thai lager with herbal hop aroma.

Smooth, refreshing Thai beer brewed with deep well water and fine European hops.

Classic Coca-Cola served chilled with fresh lime and ice.

Crisp and sugar-free Diet Coke served with ice and lemon.

Italian natural sparkling mineral water bottle for table sharing.

Mild stir-fried rice noodles with chicken breast, sweet carrots, and egg.

Crispy chicken breast bites served with steamed jasmine rice and mild sweet dip.

Gentle, creamy yellow coconut curry with chicken and potatoes, served with rice.

Kid-sized portion of warm prawn crackers with sweet ketchup dip.

Scoop of creamy vanilla ice cream topped with rainbow chocolate sprinkles.